Rib Roasts: "Semi-Boneless" versus Standing?
My local grocer is advertizing "Semi-boneless" rib roasts for the holidays.
As far as I know, this cut of meat does not actually exist. Rib roasts, in my experience, have either com as "Bone-in" or "Standing rib roasts", or "Boneless".
My best guess is that some marketing schmuck decided to either:
Put a "semi" in front of a boneless roast where it didn't belong.
Or to use the term "Semi-boneless" to imply that the ribs were still attached, but all other bones were removed, as they always are, because nobody sells a rib roast with other bones still attached.
Anyone have experience with this retail term? Which is it really, bone-in or boneless?
I am not sure, but I do think it is a technical term. I think it means that the bones have been removed but they are tied back on so that you can easily cook with the bones (so they can impart any flavor) and then for serving, all it takes to remove the bones is to untie a string.